Pesto and Sun-Dried Tomato Linguine with Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright basil pesto combined with chopped sun-dried tomatoes tosses through linguine for an herbaceous and slightly tangy pasta delight. This Italian-inspired pasta recipe (vegetarian), ready in about 17 minutes, blends linguine pasta, salt, basil pesto into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 12 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and add 1 tbsp salt; cook 12 oz linguine pasta for 9-11 minutes until al dente, then drain reserving 1/2 cup pasta water.
  2. Step 2: In a large mixing bowl, combine 1/2 cup chopped oil-packed sun-dried tomatoes, 1/2 cup basil pesto, and 2 tbsp olive oil.
  3. Step 3: Add the hot drained linguine to the bowl along with 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper; toss vigorously, adding reserved pasta water little by little until the sauce coats the pasta evenly.
  4. Step 4: Stir in 2 tbsp toasted pine nuts and 1/4 cup torn fresh basil leaves for texture and freshness.
  5. Step 5: Serve immediately with extra grated Parmesan on the side if desired.

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